image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

25.7.14

QUICK DOUGHNUT HOLES


Wildfires were burning all around us, it was hot and smoky in Kamloops for too long and not even central air could filter out all the smoke that seeped into the house. I did the rain dance, but nothing worked. Finally, finally a storm was brewing. Temperatures dipped and I stood on the porch inhaling the fresh air as the rain began to pour. It turned into a major storm with flash floods all around town. Yesterday was so cold we had to switch the thermostat from air to heat. The air smelt magnificent.


I put the kettle on and I made a platter of doughnut holes. The heat should return in a few days, but for the time being doughnut holes were perfect. These require no rising time and yet they are light and airy. But the best part is they were on the platter before I could have gone to Tim’s for a pack of timbits.

You scoop the dough into the hot oil, it plops down in a sausage shape, but then it grows into round balls. The funniest thing is to watch the balls flip over as they swell. I used a smallish heavy pot for frying to cut down on oil. There should be at least 2 inches of oil in the pot. I started with 2 cups of extra light olive oil and in the end 1-2/3 cup remained. The trick is to heat up the oil on medium heat and maintain the same temperature throughout the frying. When the little tentacles began to brown, the doughnut holes are cooked through.



1/2 cup + 1/3 cup flour
1 tsp baking powder
1 pinch of nutmeg
1/3 cup sour cream [I used 14%]
1 egg
1 Tbsp sugar
1/8 cup milk [I used 1 %]
2 cups of extra light olive oil for frying

  • In a medium sized bowl, whisk together the flour, sugar, baking powder and the nutmeg.
  • In a separate medium bowl, combine the sour cream, egg, sugar and the milk.
  • Stir the wet mixture into the dry ingredients until a soft dough forms.
  • Let the dough rest for 10 minutes.
  • Meanwhile heat the oil on medium heat. Do not heat it up quickly and then turn it down. The temperature has to be even and steady.
  • Using a regular dinner spoon, scoop up half a Tablespoon of dough and push the dough into the oil with a finger.
  • Repeat until 10 to12 dough balls are in the oil. As the dough swells, it will flip over on its own.
  • Using a slotted spoon, keep turning the dough balls in the oil until it begins to get a little colour. When the tentacles have a nice golden brown colour, quickly transfer the doughnut holes to a paper lined platter.
  • When all the doughnut holes are fried, transfer them to a clean bowl and sprinkle the top with your choice of glaze or icing sugar or grated chocolate and toss.
  • I used a vanilla glaze:
  • Stir together 1 cup icing sugar, 1 Tbsp honey and 1 to 2 Tbsp of milk.


7 comments:

  1. I'm glad you're ok. When you don't post for a while these days, there's some concern.

    I saw the donut holes and before starting to read the post went "ooh, Timbits". :) It's funny how they become round while frying.

    PS: Made your cherry pie filling and danish dough and then went a little overboard.

    ReplyDelete
    Replies
    1. Hello my faithful friend. I have been so busy, we are trying to downsize but then I hurt myself and I had to sit it out for a few days. Hopefully I can get back to it soon -- the blog has not been on my mind lately ... I had to sit it out yesterday hence the timbits. Olivia wants them rolled into grated chocolate now and she also wants cake. And I have to get back to the lower level of my house. Piano given away, cedar strip canoe sold, books reduced by half, we still we have too many books and too much everything. I could walk away from everything and move into one of those mini houses, too bad you have to climb up the ladder to get to the sleeping loft. Today we go to bake in the park, we will be watching Livi's wrap up show from dance camp. It's gonna be a hot day. Hope you are well, I am checking out your cherry danish and I am gone.

      Delete
    2. Glad that you're safe but sorry to hear that you hurt yourself. Downsizing ... well I emptied my basement in 2010. But I paid someone to do it for me. :)

      Enjoy Olivia's wrap up show, spray on lots of sunscreen, wear a hat and hydrate.

      Delete
    3. Smart lady. Handing it over. Olivia's show was great. I will put up a video with my next post. Parents and grandparents are not allowed to post other people's kids publicly, [so what do you do with a large group performance?], but this video was put up on YouTube by one of the instructors. Olivia has grown since last summer, but not that much.

      Delete
  2. Zsuzsa, Sorry to hear that you hurt yourself. Hope you are feeling better. Looking forward to your next post!

    ReplyDelete
  3. My mom used to make Hungarian fankos with icing sugar sprinkled on top, ordinarily I am not much of a fried food eater but I did love those. Your doughnut holes looks wonderfully delicious too. Sorry to read that you hurt yourself, I wish you a speedy recovery. Downsizing is not a fun chore, good luck to you.
    Eva http://kitcheninspirations.wordpress.com/

    ReplyDelete
  4. These look heavenly. Thanks for the tricks to make the perfect donut hole.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive